View Pit Stop page for race #1743 by erikjscott — Ghost race
View profile for 🏄🏻 Erik 🏄🏻 (erikjscott)
| Official speed | 121.02 wpm (43.63 seconds elapsed during race) |
|---|---|
| Race Start | January 29, 2012 4:42:26am UTC |
| Race Finish | January 29, 2012 4:43:10am UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. vuttar (146.19 wpm) |
| Accuracy | 93.0% |
| Points | 0.00 |
| Text | #425 (Length: 440 characters) Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |